Honey Mustard Roasted Vegetables

As you are probably well aware, my love for roasted veggies knows no bounds.

They are one of those things that I could never ever EVER get sick of!

Honey Mustard Roasted Vegetables in a white bowl on a grey napkin.

So! To my fellow veggie lovers, today I bring you my latest flavor obsession – honey mustard roasted vegetables!

{And if you don’t like roasted veggies, well, then we can’t be friends. Kidding. Kinda.}

But anyway, let’s get to some backstory. I was bee-bopping along in my kitchen a few weeks ago doing some normal meal prep for the week. Which pretty much always consists of a tray or two of roasted veggies. And that’s when I saw it. The little container of dijon mustard sitting there on the counter for another recipe. Total light bulb moment! Like fireworks going off in my brain!

No, I’m not dramatic or anything.

And why, oh why, I’ve never used a honey mustard combo with roasted veggies before is beyond me.

Between the gorgeous, slightly browned veggies, the hint of sweetness from the honey and all that extra flavor from the mustard, I just can’t get enough. And I have a feeling you might like these too. Oh yes indeed.

Roasted vegetables drizzled with honey mustard on a baking sheet with a wooden spoon.

Tips & Tricks For These Honey Mustard Roasted Vegetables

  1. As with all roasted veggies, use your judgment to cut everything to about the same size – in this case, especially the carrots and parsnips. And! Be sure to cut the potatoes to the ½ inch size listed below – this ensures they get nice and tender in the allotted bake time.
  2. As you’ll see in the recipe, most of the honey mustard mixture goes on the veggies while they roast in the oven. However, we reserve a few tablespoons to drizzle on AFTER roasting. Don’t skip this part! It really drives home the flavor in a faaabulous way! I’ve tried this with and without the reserved drizzle, so just trust me, okay?
  3. Want to switch it up a bit? I think sweet potatoes would be excellent here. Or, or! Some brussels sprouts! If you do sub anything out, just be sure to keep the same amount of veggies overall.
  4. If you happen to have some on hand, a sprinkle of chopped parsley or cilantro adds a great pop of freshness to the finished dish.
  5. These veggies make for a great meal prep recipe – I love to make them on the weekend and then enjoy for lunch with a protein of choice!

And yes, I could totally eat that whole bowl in one sitting.

Looking for more roasted vegetable recipes? Be sure to check out these maple mustard roasted brussels sprouts and / or these honey balsamic roasted vegetables

Side angle view of Honey Mustard Roasted Vegetables in a white bowl with a silver serving spoon.

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Honey Mustard Roasted Vegetables

Honey Mustard Roasted Vegetables

Yield: about 4 to 5 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
These simple honey mustard roasted vegetables are packed with flavor! Tender and slightly sweet, they are hard to resist!

Ingredients

  • 1 small onion, sliced
  • 2 large carrots, peeled and cut into 2-inch sticks
  • 2 medium parsnips, peeled and cut into 2-inch sticks
  • 1 pound yukon potatoes, cut into ½ inch chunks
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 3 tablespoons dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  1. Preheat the oven to 400ºF.
  2. Add the onion, carrots, parsnips and potatoes to a large rimmed baking sheet. In a small bowl, whisk together the oil, honey, mustard, salt and pepper until well combined. Measure out 2 tablespoons of the mixture and set aside for later. Pour the remaining mixture over the veggies, then toss to combine and spread in an even layer.
  3. Bake for about 35 to 40 minutes, stirring once halfway through, until tender and starting to brown. Remove from the oven and let cool for about 2 to 3 minutes. Drizzle with the reserved 2 tablespoons sauce and toss to combine. Taste and season with additional salt and pepper if needed (I usually add about a ¼ teaspoon more salt). Serve as desired!
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 240 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 479mg Carbohydrates: 40g Fiber: 5g Sugar: 15g Protein: 3g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.